Sikhye is a refreshing traditional Korean rice drink made with cooked rice, malt barley, and sugar. Lightly sweet, fragrant, and served chilled, it’s a popular Korean dessert drink and a wonderful way to finish a meal.
🥣 Ingredients
Serves 6–8
- 1 cup cooked short-grain white rice
- 2 liters (8½ cups) water
- 1 cup malted barley powder (yeotgireum-garu)
- ½–¾ cup sugar, to taste
- 2–3 pine nuts, for garnish (optional)
👩🍳 Instructions
- Prepare the malt water: Mix the malted barley powder with about 2 liters of warm water. Let it sit for 2–3 hours so the barley settles.
- Strain: Carefully pour the clear liquid into a rice cooker or large pot, leaving the sediment behind.
- Add the rice: Stir in the cooked rice.
- Ferment gently: If using a rice cooker, keep it on the warm setting for about 4–5 hours, until several grains of rice float to the surface.
- Boil: Transfer the liquid to a large pot, add the sugar, and bring to a gentle boil. Simmer for about 5–10 minutes.
- Cool: Remove from the heat and let it cool completely.
- Chill & serve: Refrigerate until cold. Serve over ice and garnish with a few pine nuts if desired.
